There’s a small but important moment in this recipe: save some pasta water before draining the pot. That starchy water helps the beans, lemon, and olive oil cling to the pasta instead of gathering at the bottom of the bowl.
What You’ll Need
For about two servings, gather 8 ounces short pasta, 1 can (15 ounces) cannellini beans, drained and rinsed, 3 tablespoons olive oil, 3 garlic cloves, 1 lemon, and 3 cups baby spinach. Set out ⅓ cup grated Parmesan, salt, black pepper, and red pepper flakes if you want a little heat.
Cook the Pasta
Bring a pot of salted water to a boil and cook the pasta according to its package directions, tasting near the end for the texture you like. Before draining, scoop out about 1 cup of pasta water and set it aside.
Drain the pasta, but don’t rinse it. The starch left on the noodles helps the sauce cling when everything comes together.
Build the Bean Sauce
While the pasta cooks, warm the olive oil in a wide pan over low heat and add the thinly sliced garlic. Stir until fragrant, then add the beans and a splash of the reserved pasta water.
Gently mash some of the beans against the pan with a spoon, leaving plenty whole. Add another splash of pasta water if the mixture looks dry; it should be loose enough to coat the pasta.
Bring It Together
Add the drained pasta and spinach to the pan, tossing until the leaves begin to wilt. Stir in the lemon zest, a squeeze of lemon juice, and the Parmesan.
Taste and season with salt, black pepper, and red pepper flakes if using. Add a little more reserved pasta water if needed, then serve while the sauce is glossy and the spinach is just wilted.